Savory Pumpkin and Sage Soup
Jump to RecipeWarm, comforting, and bursting with flavor, this Savory Pumpkin and Sage Soup is the perfect dish to embrace the cozy season. Made with wholesome ingredients like pumpkin puree, fresh sage, and aromatic garlic, this soup captures the essence of autumn in every spoonful. Not only is it a delightful treat on chilly days, but it’s also incredibly easy to prepare, making it a great choice for weeknight dinners or festive gatherings. Whether you’re a pumpkin lover or simply looking to try something new, this nutritious soup is sure to become a staple in your kitchen. Plus, it can easily be made vegan by omitting the heavy cream, making it versatile for various dietary preferences. Dive into this delicious recipe and learn how to create a bowl of pure comfort that will warm your heart and satisfy your taste buds!
Ingredients
pumpkin puree
For a fresher flavor, you can substitute pumpkin puree with roasted and pureed fresh pumpkin or butternut squash. If using canned puree, ensure it's 100% pumpkin without added sugars or spices.
vegetable broth
You can substitute vegetable broth with chicken broth for a non-vegetarian option. For a richer flavor, consider using homemade broth or adding a splash of white wine to the soup.
onion, chopped
If you prefer a sweeter flavor, use a yellow onion, or for a sharper taste, opt for a red onion. In a pinch, shallots can be used as a substitute, but adjust the quantity as they are smaller.
garlic, minced
For maximum flavor, consider roasting the garlic before mincing it, which will mellow its sharpness. If you don't have fresh garlic, 1/8 teaspoon of garlic powder can be used as a substitute.
fresh sage leaves
If fresh sage is unavailable, you can use dried sage, but reduce the quantity to about 1 teaspoon as dried herbs are more concentrated. Alternatively, thyme or rosemary can complement the soup well.
olive oil
Extra virgin olive oil is best for flavor, but you can substitute it with avocado oil or melted butter for a different taste. For a bit of heat, consider using chili oil.
salt and pepper
Use sea salt or kosher salt for better flavor. Consider adding a pinch of smoked paprika or cayenne pepper for an extra kick, but adjust according to your spice preference.
heavy cream (optional)
If you're looking for a lighter option, substitute heavy cream with coconut milk for a dairy-free version, or use half-and-half for a lower fat content. For added flavor, consider adding a splash of sherry or a sprinkle of nutmeg.
Cooking Steps
Step 1: Heat Olive Oil
In a large pot, heat 2 tablespoons of olive oil over medium heat. Make sure the oil is hot enough to shimmer but not smoking. This step is crucial as it helps to develop the base flavors of your soup.Step 2: Sauté Onion and Garlic
Add 1 medium chopped onion and 2 cloves of minced garlic to the pot. Sauté until the onion is softened and translucent, about 5 minutes. Stir occasionally to prevent burning. Tips: If you want a sweeter base, allow the onions to caramelize slightly by cooking them a few minutes longer.Step 3: Add Pumpkin Puree and Broth
Stir in 2 cups of pumpkin puree and 3 cups of vegetable broth. Mix well to combine all the ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld together.Step 4: Add Sage and Season
Add 1 tablespoon of fresh sage leaves, along with salt and pepper to taste. Stir well and allow the soup to simmer for about 20 minutes, stirring occasionally to prevent sticking. Note: You can substitute dried sage if fresh is not available, but use about 1 teaspoon instead.Step 5: Blend the Soup
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches. Be cautious of the hot liquid, and blend until creamy.Step 6: Add Heavy Cream (Optional)
If desired, stir in 1/2 cup of heavy cream for extra creaminess and warmth. This step is optional, but it can enhance the richness of the soup.Step 7: Serve and Garnish
Serve the soup hot, garnished with additional sage leaves for presentation. Enjoy your savory pumpkin and sage soup, which pairs wonderfully with crusty bread!
Frequently Asked Questions
How do I safely chop an onion without crying?
To minimize tears, try chilling the onion in the fridge for 30 minutes before cutting. Also, use a sharp knife, as it causes less damage to the onion cells, releasing fewer irritants.
What is the best way to sauté garlic without burning it?
Sauté garlic over medium heat for a short time, about 30 seconds to 1 minute, until fragrant. Keep stirring and watch closely, as garlic can burn quickly.
Can I use canned pumpkin puree instead of fresh?
Yes! Canned pumpkin puree is a convenient and delicious alternative. Just make sure it's pure pumpkin, not pumpkin pie filling.
How do I know when the soup is done simmering?
The soup is done when the flavors have melded together—usually after about 20 minutes of simmering. You can taste and adjust the seasoning if needed.
What is an immersion blender and do I really need one?
An immersion blender is a handheld blender that allows you to puree soup directly in the pot. If you don’t have one, you can transfer the soup to a regular blender in batches.
How do I store leftovers safely?
Let the soup cool to room temperature, then transfer it to an airtight container. It can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Can I omit the heavy cream?
Absolutely! The soup will still be delicious without it. You can also substitute with coconut milk or a splash of almond milk for a different flavor.
What should I do if my soup is too thick?
If your soup is too thick, simply add more vegetable broth or water a little at a time until you reach your desired consistency.
How do I properly season my soup?
Start with a little salt and pepper, then taste as you go. You can always add more, but you can’t take it out once it’s in!
What can I use instead of fresh sage?
If you don’t have fresh sage, dried sage can be used. Use about 1 teaspoon of dried sage for every tablespoon of fresh sage, but add it earlier in the cooking process to allow the flavors to develop.
Additional Information
Dietary Considerations
This soup can easily be made vegan by omitting the heavy cream or substituting it with coconut cream or a plant-based cream alternative. For gluten-free options, make sure to serve with gluten-free bread. The soup is naturally low in calories and can be adjusted for low-carb diets by avoiding bread and focusing on protein-rich sides.
Pairings
For a delightful pairing with Savory Pumpkin and Sage Soup, consider serving it with crusty artisan bread, such as a sourdough or ciabatta, which can be used to soak up the soup. As for proteins, a grilled cheese sandwich made with sharp cheddar or gouda complements the flavors beautifully. For beverages, a crisp white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir pairs well. For non-alcoholic options, apple cider or a spiced chai latte can enhance the autumnal flavors.
Serving Suggestions
Serve the soup hot in shallow bowls to emphasize its smooth texture. Garnish with a drizzle of heavy cream or olive oil for added richness, and sprinkle with freshly cracked black pepper and additional chopped sage leaves. For a festive touch, add roasted pumpkin seeds on top for crunch and visual appeal. Consider placing warm bread on the side or toasting the bread with cheese before serving for a comforting experience.
Savory Pumpkin and Sage Soup
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Description
A creamy and comforting pumpkin soup infused with aromatic sage, perfect for chilly days!
Ingredients
- pumpkin puree: 2 cups
- vegetable broth: 3 cups
- onion, chopped: 1 medium
- garlic, minced: 2 cloves
- fresh sage leaves: 1 tablespoon
- olive oil: 2 tablespoons
- salt and pepper: to taste
- heavy cream (optional): 1/2 cup
Date Created:
12/28/2024